Give real pumpkin a try...kick the canned stuff
By Chef Troy Gagliardo
Posted: Friday, Oct. 26, 2012
Chef Troy Gagliardo
Chef Troy Gagliardo is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including designing and developing his all-grilled restaurant concepts, a proprietary spice line, cook books, commercials, food styling, cooking/restaurant columns, endorsements, cooking classes, and live appearances. Troy has been voted as one of the Charlottes Top Five Chefs two years in a row by Creative Loafing readers and competed in the Iron Fork competition both years. Chef Troy has appeared in two national commercials with NASCAR legend Dale Earnhardt Jr. and joined him for a media tour day just days before Dale Jr. won his second Daytona 500 to start the 2014 NASCAR season.For the past seven years, Chef Troy has appeared each week on Charlotte's morning show WCCB News Rising, cooking his way through "Troys Everyday Eats". Filmed live each week at the WCCB Charlotte studios, Chef Troy teaches his unique style of food with a simple approach directed toward the home-cook/viewer.His feature on Rising began in August of 2007, and since has become the most anticipated part of the show. During that time Troy has prepare over one thousand of his creative original recipes live on-air and has made several cooking appearances on the night time show, WCCB News Edge. Chef Troy teamed up with The Fresh Market as a sponsor for Troys Everyday Eats" in April of 2011. Troy shops each week at The Fresh Market for the ingredients used on the show, he says, "The Fresh Market sponsorship is something I have pursued for a long time. I love shopping at their markets because everything is always so fresh. They have a large variety of organic and sustainable food options. As a consumer and chef, I couldn't ask for anything more". Warren publishing recently signed Chef Troy to publish his new cookbook entitled Pseudo Southern-a playful twist on the art of southern cooking, which has been endorsed by Top Chef Alum and best-selling author Fabio Viviani and also star of A Chefs Life Vivian Howard. Fabio said of Pseudo Southern, "Southern food is my second home. It's as close to my heart like Italy is, and that is why I love Troy's recipes so much. They remind me of the childhood I would have had if I was born in the south. Vivian had this to say, Troys take on southern food is just left of center, fun, and refreshing. His recipes are approachable that even the most jaded cook will be intrigued to try. Chef Troy is also a free-lance food writer for the Charlotte Observer and Examiner.com and lives in Mooresville, NC with his wife Tracy, of twenty-three years, and their two daughters, Ally and Isabella. He can be seen every Tuesday morning from 7-9 am on WCCB News Rising.
Yeah canned is always easier, but never as tasty or as fresh. A fresh pumpkin simply roasted is nothing like canned pumpkin. Sure when you look at the label of canned pumpkin its ingredients are listed as: pumpkin; maybe but when was it grow/cooked and how long has it been in that can?
Roasting an in-season pumpkin is super simple and can be used in almost anything you can create. Try out this smashed potato recipe that is something that not only tastes great but will give you the confidence to move onto other great pumpkin recipes stay tuned next week for an Roasted Pumpkin/Amaretto Tiramisu!
Roasted Pumpkin & Goat Cheese Smashed Potatoes
2 1/2 pounds red potatoes, cut into 1 inch pieces
4 Tablespoons unsalted butter, soften at room temperature
½ cup-heavy whipping cream, room temperature
¼ cup sour cream
2 teaspoons kosher salt
½ teaspoon black pepper
4 ounces goat cheese, soften to room temperature
1 each small pumpkin, about 2 pounds
To garnish: green onions, tops sliced thin
1. Preheat oven to 350 degrees.
2. Half pumpkin, scoop out seeds and lightly oil inside flesh of pumpkin.
3. Season flesh with salt/pepper and place on a foil lined baking tray, cut side down.
4.Roast for 45 minutes to one hour or until tender, remove from oven.
5.Let pumpkin cool just long enough to handle, scoop out flesh and place in a bowl until ready to use.
6.1 pound of raw pumpkin yields about 1 cup of roasted pumpkin
7. Place potatoes in a stock pot, add hot water to cover potatoes.
8. Boil for 30-45 minutes or until a knife inserted slides off easily.
9. Potatoes should still hold shape but will mash with a little pressure, drain potatoes.
10. Place butter and ½ the goat cheese in bottom of a large mixing bowl.
11.To bowl add heavy cream, salt, pepper, sour cream and pumpkin.
12. Using a potato masher begin smashing until all are incorporated.
13. Place potatoes on a serving plate garnish with remaining goat cheese, green onions and serve.
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